The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-10-05
Household Hints.


Household Hints,
a Good Soup.-A knuckle of veal stewed
in milk, with rice. very delicstely favored
with lemon peel, makes anourishing broth
when beef tea is disliked.
A Simple Batter Pudding-Mix smooth
Iy one tablespoonful each of -four and
sugar, with pint of milk and pinch of
salt. Pour it into a we'll buttered pie dish
and leave it In slow oven till set. It must
not boil.
Sweet Pickle That VIII Keep.-Crab ap.
Piles or peaches: Seven pounds fruit four
pounds sugar, one quart vinegar, unground
spices each enclosed in bag, allspice and
cloves, one ounce each, cinnamon one-half
ounce, Heat vinegar and spices, then scald
fruit in it until done. Pour remaining
syrup over the fruit in common crock and
cover it. A cloth or paper tied over the
crock will do.
Cocoanut Biscuit.-Remove the shell and
dark skin from fresh cocoanut aud CRATE
it. Simmer ii slowly for half an hour in
quart of milk and then squeeze all the milk
from the nut IN strong towel. Add to
the milk one gill o. compressed yeast, or
one gill of liquid yeast, tsaspoonful of
salt, and flour enough to make a soft
dough; let it rise until light and then
knead and bake in form of small loaves or
biscuits.
Yellow tomatoes are the best Tor pre-.
serving, and are Just beginning to come in
profusion, but the really green tomatoes
may be utilized by converting them into a
very palatable preserve or jam. To every
pound of fruit half a pound OF white sugar
should be added, and the peel Of q small
lemon, together with little of the juice,
and, If available, few kernels of plums
will form a pleasant addition; cook and
cut up as ordinary preserves.
Ham Toast for Breakfast-Grate about a
pound of cold boiled ham, twice as much
lean as fat. Season it slightly with pepper
and little powdered nutmeg or mace.
Beat the yolks only OF three eggs, and mix
with them the ham. Spread the mixture
thickly over slices of delicately Drowned
toast, with the crusts pared off and the
toast butteTed while hot. Brush it slightly
on the surface with white of egg, and then
brown it with a red-hOt shovel or salaman-
der.
A Delicious Dish-A pair of not very
youpg fowls should be cut up and fried
in saucepan, with butter and little lard.
When brown remove the pieces Add two
finely chopped onions to the same gravy
and let them brown. Also seed and skin
eight or nine tomatoes, cut them in slices
and added to the fowls; also half a green
hot water or beef stock; season and let all
boil slowly for bali an hour, aud serve
with plain boiled rice in separate dish.
Milans-Stir to cream one quarter pound
OF butter with One-quarter pound OF sugar,
add the yolk OF two eggs, stir into this on, =
quarter pound OF sifted -four aud two Ia
blespooDsful OF white wine. Work il aick-
ly onto a smooth dough. Place in a cold
plsce-on ice if possible-for an hour, then
roll 1t out to one-quarter of an inch in
thickness, cut into fancy shapes, brush
them over with beaten up egg, and bake
in moderately heated oven. The cakes
remain fresh long time, il Kept in dry,
cool place.
Green Tomato Sweet Pickle - Seven
pounds sliced tomatoes; soak over mig
ia salt water and drain; one pound sugar,
one quart vinegar. Heat sugar and vine gar,
and pour over the fruit. Let it stand
twenty-foUr hours; drain off and heat
again, and pour on. Let it stand as before;
do this three times, then boil the whole
fifteen minutes: then add one-half ounce
each uneround allspice, cloves and CHINA
mon. Put up in common crock, weigh
down to keep fruit under the syrup, and
it will keep through the year.
Omlette an Confiture-Mix four eggs, a
pinch of sugar, one of salt, three table
| spoonsfuls of flour, and one quart of milk,
to very smooth batter. Melt a piece of
butter, the size of large hickory nut, in
am omelette pan, and bake one very thin
cake on one side only, when of nice yell
low on the under side, put it on heated
plate. and spread it on the unbaked side,
which has to be thoroughly cooked, with
currant or raspberry Jelly. roll it and place
| on the dish, keep it quite hot, continue
until all are baked, then powder them
with fine sugar and serve.
Grape Leaves for Pickles-I wonder,
| says lady in an exchange, if housewives
/ generally use fresh green grape leaves to
put on top OF their pickles to keep them
| sharp and free from mould. l used to
cover them with flannel cloth, and rinse
it out every other day. Two years ago 8
friend of mine told me that grape leave:
| were much nicer, so tried them, and ]
shall never try cloth again. Grape leave:
Keep pickles the best OF anything hav:
ever found 1 change them once a week
and the vinegar keeps sharp and clear, and
imparts nice flavor to the pickles.
rinse the leaves in pure water and let them
drain quite dry, then lay them over every
place in the jar. They exclude the ali
| perfectly and are better and cause les!
work than anything else.